STRAWBERRY PANNA COTTA
Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften - this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled - the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
- Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.
Nutrition Facts : Calories 477 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PANNA COTTA WITH STRAWBERRY JAM
Delicious Italian dessert. You can serve it garnished with raspberries and mint leaves.
Provided by Jane Jensen Hoegh
Categories World Cuisine Recipes European Italian
Time 8h21m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
- Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
- Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.
Nutrition Facts : Calories 475 calories, Carbohydrate 41.9 g, Cholesterol 125.3 mg, Fat 34 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 21.1 g, Sodium 47.4 mg, Sugar 37.9 g
PANNA COTTA WITH FRESH STRAWBERRY SAUCE
My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!
Provided by Colleen Mitchell
Categories World Cuisine Recipes European Italian
Time 4h33m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
- Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
- To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
- Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 29.4 g, Cholesterol 86.4 mg, Fat 23.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 51.5 mg, Sugar 24.9 g
GREEN TEA PANNA COTTA WITH SWEET ADZUKI SAUCE CHERRY BLOSSOM JAM AND TUILES
Provided by Robert Irvine : Food Network
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the panna cotta, stir together the green tea and gelatin and set aside briefly. Combine milk and cream in a saucepan over medium heat and whisk in sugar. Heat to boiling and remove from heat. Add vanilla and gelatin/tea mixture and stir until sugar and gelatin are completely dissolved. Pour into the custard cups and refrigerate at least 4 hours until gelatin sets up completely.
- Heat adzuki beans and sugar over medium heat stirring to dissolve sugar. Allow to cool and puree in a blender with canola oil. Strain into a bowl and set aside until needed.
- Preheat oven to 375 degrees F. Line 1 baking sheet with a silicone baking mat and lay rice wrapper squares on mat. Top with another silicone baking mat and a second baking sheet as a weight. Bake for 15 minutes, then remove the baking sheet and top silicone mat and allow to further bake until brown, about 3 more minutes. Remove from mat with a thin spatula and allow to cool completely.
- Sift powdered sugar over the tuiles. Spoon some sauce into the center of a dessert plate. Invert the custard from the mold into the center of the sauce. Slide 2 tuiles horizontally into the custard 1 on each side. Top custard with 1 cherry blossom. Serve with hot cherry blossom tea.
GREEN TEA PANNA COTTA
This is a very unique sweet. Nice pale green in colour, extremely light and refreshing. From Marie Claire Style "Sweet" cookbook by Jody Vassallo. Does not include freezing time.
Provided by KitchenManiac
Categories Gelatin
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add green tea, milk, cream and sugar in a pan and heat slowly till sugar is completely dissolved and the mixture is about to boil.
- Remove from the heat and allow the mixture to"brew" for 10 minutes.
- Strain the infusion back into a clean pan.
- Soak the gelatine in 3 tablespoons of warm water until it is spongy.
- Whisk into the cream mixture and heat gently until the gelatine has dissolved.
- Pour into 4 lightly greased 150ml (5 fl oz) moulds or chinese teacups.
- Refrigerate till they are set.
- Serve them in the pretty teacups when ready, or turn them out onto individual plates.
Nutrition Facts : Calories 484.7, Fat 39.2, SaturatedFat 24.5, Cholesterol 141.2, Sodium 70.5, Carbohydrate 31.4, Sugar 25.1, Protein 4.6
PANNA COTTA TARTLETS WITH STRAWBERRIES
Steps:
- In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let soften 10 minutes. Brush the insides of 6 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
- Bring the cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add the gelatin mixture. Cook, stirring, until the gelatin and sugar are dissolved. Remove from heat. Whisk in the crème fraîche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide the mixture among the ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
- Line a rimmed baking sheet with parchment, and place 6 4-inch tart rings on top. Divide the dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with the top edge of the ring. Refrigerate the tart shells until cold, about 30 minutes.
- Preheat the oven to 375°F. Prick the bottoms of the tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 18 minutes. Remove the parchment and weights; continue baking until the surfaces are golden, about 10 minutes. Let cool on a wire rack.
- Heat the berries, remaining 2 to 4 tablespoons sugar (depending on the sweetness of the berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
- Unmold the panna cottas: Dip the ramekins in warm water; pat dry. Run a small knife around the edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.
STRAWBERRY PANNA COTTA RECIPE BY TASTY
Panna cotta is one of the easiest desserts to make, but you wouldn't know by how elegant it sounds (and tastes!). We took it a step further by making a layered panna cotta with two flavors and a fancy design.
Provided by Katie Aubin
Categories Desserts
Time 4h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the panna cotta layer: Add the water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
- In a small saucepan, combine half and half and sugar. Cook over medium heat until just under a boil, about 5 minutes. Remove the pot from the heat and stir in the bloomed gelatin until fully dissolved.
- Strain the panna cotta mixture through a fine-mesh sieve into a spouted glass measuring cup, Let cool slightly.
- While the panna cotta cools, set 4 tempered glass serving cups at an angle in a baking dish or tray, using rolled kitchen towels to keep in place.
- Divide the panna cotta mixture between the cups. Let come to room temperature, then transfer to the refrigerator and chill for 2-4 hours, or until the cream is firm.
- Meanwhile, make the strawberry layer: Add the strawberries, sugar, and water to a large pan over medium heat. Cook until the liquid starts to bubble and the strawberries begin to break down, 5-7 minutes.
- Transfer to a blender and purée until smooth.
- Return to the pan over medium heat until just under a boil, about 5 minutes.
- Meanwhile, add 2 tablespoons of water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
- Remove the strawberry mixture from heat and stir in the bloomed gelatin until fully dissolved.
- Strain the strawberry mixture through a fine-mesh sieve set over a medium bowl. Let cool.
- Transfer to a spouted glass measuring cup. Set the cups with the panna cotta mixture on a flat surface and evenly fill with the strawberry mixture.
- Return the cups to the refrigerator and chill for 2-4 hours, or until the strawberry layer is firm.
- Garnish with mint sprigs, if desired, then serve.
- Enjoy!
Nutrition Facts : Calories 336 calories, Carbohydrate 31 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 27 grams
STRAWBERRIES AND CREAM PANNA COTTA
Panna cotta is one of those desserts that no one seems to make anymore and we need to change that! It is really easy and really refreshing when it starts to get warm outside. One of my favorite spring fruits is strawberries; they are so delicious and versatile. This panna cotta is a play on strawberries and cream, but with a little bit of white chocolate for extra richness. I like to use both fresh strawberries and jammy sweetened berries to serve.
Provided by Rick Martinez
Categories dessert
Time 4h25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Arrange 8 small (4-ounce) silicone molds or 4-ounce ramekins or an 8-inch round silicone mold on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
- If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes. If using powdered gelatin, place 3 tablespoons of cold water in a small bowl, sprinkle the gelatin over the surface and let sit for 5 minutes.
- Put the cream, milk, 1/3 cup sugar, 1/4 teaspoon salt, vanilla bean and seeds in a large saucepan and cook over medium heat until simmering, about 5 minutes; do not boil.
- If using soaked gelatin sheets, squeeze out the excess water. Whisk the bloomed gelatin into the cream mixture until completely dissolved, about 3 minutes. Add the white chocolate, remove the saucepan from the heat and whisk until the chocolate completely melts and the mixture is smooth, about 2 minutes. Pour the mixture into the prepared silicone molds and allow to cool at room temperature, about 1 hour. Once cooled, refrigerate the panna cotta until cold and set, about 4 hours.
- Put 1 pound of the strawberries, the remaining 1/2 cup sugar, the Champagne and a pinch of salt in a blender and puree until smooth. Transfer to a large nonstick skillet and bring the mixture to a boil over medium-high heat, about 5 minutes. Reduce to medium heat and cook, stirring occasionally, until thick and syrupy, about 15 minutes. Add the orange zest, remove from the heat and let sit until cool, about 15 minutes. Remove and discard the zest, transfer the syrup to a medium bowl and chill until ready to serve.
- When ready to serve, dip the chilled silicone molds in warm water to loosen each panna cotta and invert them onto plates. Pour the chilled strawberry syrup over the top of each panna cotta and serve with remaining quartered strawberries.
PANNA COTTA TARTS WITH STRAWBERRIES
A crisp shell of pâté sucrée and strawberry sauce set off a vanilla-scented panna cotta, which is an Italian "cooked-cream" dessert thickened with gelatin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 4-inch tarts
Number Of Ingredients 10
Steps:
- Sprinkle gelatin over 3 tablespoons water; let soften 10 minutes. Brush insides of six 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
- Bring cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add gelatin mixture. Cook, stirring, until gelatin and sugar are dissolved. Remove from heat. Whisk in creme fraiche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide mixture among ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
- Line a rimmed baking sheet with parchment, and place six 4-inch tart rings on top. Divide dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with top edge of ring. Refrigerate tart shells until cold, about 30 minutes.
- Preheat oven to 375 degrees. Prick bottoms of tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 18 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack.
- Heat berries, remaining 2 to 4 tablespoons sugar (depending on sweetness of berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
- Unmold panna cottas: Dip ramekins in warm water; pat dry. Run a small knife around edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.
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